Reviewed: Mar. 26, 2009

My family and friends love this recipe! I add garlic, soy sauce, boneless skinless chicken breasts and 1 tablespoon of cornstarch to thicken it up. I like to add a little more orange marmalade because we love the orange flavor. This is a keeper.

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mwhitejasp

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Reviewed: Mar. 7, 2009

This is ok, but just ok. Not good enough to put into the regular rotation. It was too sweet and there wasn't enough of any other flavor to balance that out. Again, it wasn't bad, but we likely won't be making it again soon.

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JOPLIN1975

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Reviewed: Feb. 22, 2008

Just tried the bbq sauce of this submitter last week and thought I would try the another of her recipes this week. It was very good, I like the tartnees of the cranberries (especially when they plumped up) and the sweetness of the orange. I did season my chicken with a little Adobo, but other than that I kept the recipe the same. I served over white rice. I will definitely make this again.

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MDKLOVA

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Reviewed: Feb. 4, 2008

My family loves this one! It's so easy to make... I can throw it together in no time. I always add a tbsp or two of cornstarch mixed with OJ at the end to thicken up the sauce. Goes great with wild rice!

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janel47

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Reviewed: Jan. 14, 2008

It was OK; nothing fabulous.

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STREETRUNNER

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Reviewed: Oct. 13, 2007

This was VERY good, and super easy. A quick dinner solution.

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JIMELISSA

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Reviewed: Oct. 2, 2007

Rally a great recipe!! It is so easy to make and really easy on clean up too! It is a great alternative to regular baked chicken. Every one who has it loves it!

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Michael G.

Cooking Level: Beginning

Living In: Warminster, Pennsylvania, USA

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Reviewed: Sep. 2, 2007

This is truly the best recipe I have found so far. I love this chicken and I make it often! There are a few small changes which I prefer and find easier. I use chicken breasts instead of chicken on the bone. I also used jarred cranberries and omit the orange marmalade. Don't forget the cranberries though as they add the perfect tang to them! I did once and I noticed right away. The cranberries are the "secret" ingredient for this recipe. Like other posters suggested, it tastes delicious served on rice. Slice a few oranges or lemons to add while simmering...yummm! I would eat this every day of the week if I could :) Thanks so much for the recipe, I am definitely keeping it! P.S. to the people who found it too sweet: use natural unsweetened orange juice!

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Goldana

Cooking Level: Beginning

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Reviewed: Feb. 24, 2007

Good for a quick, simple meal. Left as is for the kids. Followed others advice for the hubby and for me (added red pepper flakes). For people looking for sweet and sour chicken, this is not it. Keep the ingredients in mind before making if this is what you are looking for (remember you need vinegar when making sweet and sour chicken)

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FICHAEL

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Reviewed: Nov. 29, 2006

Delicious. Add cornstarch to thicken up the sauce & red pepper flakes to lessen the sweetness

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Amy

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Reviewed: Sep. 22, 2006

Update: 1.Use boneless chicken (bones are a hassle). 2. Marinade the chicken in some soy sauce and chopped garlic. 3. If you want the sauce thicker, add a little cornstarch. 4. Optional: Too sweet? I like sweet food but for those who want to cut the sweetness, a) reduce the OJ and add some low sodium chicken stock or b)add a splash of rice vinegar...however this changes the recipe to a sweet and sour recipe.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Aug. 23, 2006

Always a favorite. Tastes great as leftovers. I cook this on med-low for a little over an hour and always add some cornstarch. Very tasty! The flavor is subtle, but the chicken is tender as can be.

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Alexzandra

Cooking Level: Expert

Home Town: Luxembourg, Luxembourg, Belgium

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 5, 2006

I didn't think it was sweet enough and the sauce wasn't very thick.

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Dana

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Reviewed: May 30, 2006

I will say that my 2 year old son was all about this chicken! I was not a huge fan ..had to add some red pepper flakes to tone down that sweetness. Maybe what I was looking for was a sweet and sour recipe?

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SPECBEARCA

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Summitville, New York, USA

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Reviewed: Apr. 28, 2006

I followed the suggestions of other reviewers and sauteed boneless breasts with a little garlic. Thickened the sauce with some cornstarch/OJ, added some red pepper flakes and orange rind. It was not overly sweet this way. Served over rice. Big hit!

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ArmyMom

Cooking Level: Expert

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Reviewed: Apr. 15, 2006

I thought the recipe was good. Our daughter would not even taste it. My husband thought it tasted like Trix.

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KimsFrontPorch

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Detroit, Michigan, USA

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Reviewed: Apr. 13, 2006

This was easy and great! To add to the cooking directions, I boiled the sauce, then put the lid on and cut down to med-low heat for about 20 minutes. I whisked in 2T of flour and let simmer without the cover to thicken the sauce. It would be delicious over rice. The only addition I made to the recipe was that I threw in the tail end (1T) of fatfree huckleberry vinagrette. I doubt this changed the flavor much, though. The marmalade I used is on the tart side, so that might account for the difference in the sweetness. A sweet marmalade would be too sweet overall, imho.

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DDK

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Reviewed: Apr. 12, 2006

I loved it. I used chicken tenders (the little strips of chicken) and used 1 cup of orange juice instead of 1 1/3. I thickened it up with some flour and water. I would make more gravy next time. I served it over couscous. Very yummy!

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Ellen

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Reviewed: Mar. 29, 2006

I loved this recipe. I would recommend adding a dash of red wine to cut some of the sweet taste, but other than that it was perfect!!!

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SIRSETHALOT

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Reviewed: Mar. 6, 2006

My family loved this! First I lightly browned 2-1/2 lbs. boneless, skinless thighs (trimmed of excess fat). For the sauce, I cut the orange juice down to 1 cup and simmered the chicken in the marmalade/juice/cranberries for 10 minutes. Then I stirred in 1/2 tsp. salt along with 2 Tbsp. cornstarch mixed with 2 Tbsp. orange juice, and simmered the dish for 5 minutes more. It was perfect--moist, sweet, and delicious. I served it with long grain and wild rice, salad, and bread for a very tasty meal. Thank you for a wonderful new family favorite!

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